Bone Broth Recipe
Winter is the perfect season to dust off your slow cooker and make some bone broth to nurture body and soul. Bone broth is more than just a food, it’s a medicine! We have written a blog discussing some of the many healing properties of bone broth which you can check out here. So now for the good part, the recipe.
Aside from the below ingredients you will need a large pot or slow cooker, a strainer, plus some glass jars with lids to store the broth once it’s cooked. We also recommend cooking the broth over a weekend so you can be home to monitor it.
- 1kg of bones from chicken, turkey, beef, fish, or pork etc.
- 2 tablespoons of organic apple cider vinegar.
- 4 cups of vegetables (leeks, carrots, celery)
- 2 tablespoons of turmeric (fresh grated)
- 2 bay leaves or fresh sage
- Freshly ground pepper and himalyan salt to taste.
- Filtered water
- Place the bones, vinegar, vegetables, herbs and seasoning into a large pot.
- Add enough filtered water to cover the bones by a few centimetres.
- Cook on a medium to high heat (stovetop) until simmering.
- Once simmering turn the heat to the lowest setting until the broth is barely bubbling.
- If using a SLOW COOKER follow the above steps, however just use the low heat setting.
- Cover and cook for 24-48 hours (the longer the better, especially with red meat bones).
- If using a PRESSURE COOKER cook for 2 – 4 hours.
- After simmering is finished strain the broth through a fine sieve.
- Store the liquid in the glass jars and put in the refrigerator or freezer.
- Once the broth has ‘set’ there will be a layer of fat on top which can be scrapped off.
- The broth will be gelatinous (red meat broths will be more jelly like than fish or poultry)
- Warm the broth until it has returned to liquid form before eating.
Want to get personalised health and nutrition advice? Book an appointment with our Naturopath Carly here.